Snickerdoodles are delicious cookies that are buttery and sweet with a hint of cinnamon flavor. My Brown Butter Snickerdoodles take this classic treat and elevate it with a dreamy brown butter frosting!

These cookies are made with store-bought cookie dough and a few other simple ingredients. Roll the dough into 32 small balls, then roll the balls in a small dish of cinnamon and sugar. Place on cookie sheets and bake at 350 degrees F. for ten minutes or until golden-brown.

Meanwhile, combine remaining melted brown butter, powdered sugar, cinnamon/sugar, and half and half.  After the cookies have cooled, spread this decadent frosting on top of each one.

Brown Butter Snickerdoodles are divine. I am all about working smarter and not harder. By using a store-bought cookie dough, you are saving on time, prep, and a mess in the kitchen. These cookies are so easy to make and even more amazing to eat! 

WHAT BRAND OF COOKIE DOUGH SHOULD I USE?

I recommend using Pillsbury Sugar Cookie Dough. If you have a personal or local favorite use theirs!

CAN I USE A HOMEMADE SUGAR COOKIE DOUGH?

Absolutely! If you want an all from scratch cookie, check out my recipe for: The Best Sugar Cookies!

STORING THE COOKIES

Keep the cookies in a sealed container and they should last up to 4 to 5 days.

ENJOY THIS RECIPE? HERE ARE A FEW MORE TO TRY FOR YOUR COOKIE JAR!

Lemon Sugar Cookies – Sweet and tart sugar cookies that will melt in your mouth!

S’mores Cookies – These are soft, chewy and filled with marshmallows, chocolate chips, and graham cracker crumbs.

Twix Cookies – Soft and crumbly thumbprint cookies covered in caramel and milk chocolate.

Homemade Oreo Cookies – Delicious chocolate cookie sandwiches with sweet frosting in the middle.

Print

Brown Butter Snickerdoodles

These delicious cookies are coated in cinnamon and sugar, and topped with creamy brown butter frosting.

Author Holly

Ingredients

• 1/2 cup salted butter
• 1 roll (16.5 ounces) Pillsbury refrigerated sugar cookie dough
• 3 Tablespoons plus 1 teaspoon cinnamon-sugar, divided
• 1/2 cup all-purpose flour
• 1 large egg
• 1 ½ cups powdered sugar
• 3 Tablespoons half-and-half (or milk)

Instructions

• Heat oven to 350°F. Line two cookie sheets with parchment paper. Set aside.

  In a small saucepan, cook/melt butter over medium heat, 8 to 10 minutes, stirring constantly until it becomes a deep golden brown. Remove from heat and let cool for about 10 minutes.
• In a large bowl, break up cookie dough. Add 3 tablespoons of the cooled butter, the flour and egg; stir until well blended.

  Shape cookie dough into 32 (1 ¼-inch) balls. Roll balls in 3 tablespoons of the cinnamon-sugar mixture. Place 2 inches apart on the prepared cookie sheets.
• Bake cookies for 10 to 12 minutes or until edges are golden brown. Carefully, remove from oven and let cookies cool on the cookie sheets.
• Frosting: In a small bowl, whisk the remaining cooled brown butter, powdered sugar and half-and-half together until well blended and creamy.

  Frost cookies, then sprinkle each cookie evenly with remaining cinnamon-sugar. Enjoy!

Notes

Adapted from Pillsbury

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